Welcome back to my cozy kitchen corner, dear readers! Today, I have a recipe that’s close to my heart—Shrimp and Sausage Veggie Skillet. This dish is a delightful medley of flavors and textures, making it a perfect weeknight meal. I first stumbled upon a similar recipe during a family trip to New Orleans, where the vibrant cuisine left a lasting impression on me. The combination of succulent shrimp, savory sausage, and fresh veggies brought back memories of that lively city, and I couldn’t wait to recreate it at home.
One of the things I love about this recipe is its versatility. You can easily tweak the ingredients to suit your preferences or what you have on hand. For instance, if asparagus isn’t in season, green beans or broccoli make excellent substitutes. Adding a squeeze of lemon juice at the end gives a refreshing tang, balancing the richness of the sausage and shrimp. If you like a bit more heat, a pinch of cayenne pepper can elevate the dish beautifully. This skillet meal is not only delicious but also packed with nutrients, making it a wholesome option for any day of the week.
Gather your ingredients, and let’s bring a little taste of New Orleans to your kitchen. Trust me, your family and friends will be coming back for seconds!
Shrimp and Sausage Veggie Skillet
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Ingredients
- 1 tablespoon olive oil
- 3 teaspoons garlic, minced
- 1 ¼ cups diced red bell pepper
- 1 pound shrimp, deveined and peeled
- Salt and pepper, to taste
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons chicken broth
- 2 cups diced zucchini
- Red pepper flakes, to taste
- ½ pound smoked sausage, sliced
- 1 cup asparagus, cut into pieces
Directions
- Warm up 1 tablespoon of olive oil in a skillet over medium-high heat. Toss in the minced garlic and shrimp.
- Sprinkle with paprika, onion powder, salt, and pepper. Cook until the shrimp are browned and fully cooked. Set aside.
- Using the same skillet, cook the sausage slices until they are browned. Remove and set aside with the shrimp.
- Reduce the heat to medium and add another tablespoon of olive oil. Add the diced bell pepper, asparagus, and zucchini.
- Season with salt and pepper, then add the chicken broth. Cover and cook until the vegetables begin to soften.
- Return the shrimp and sausage to the skillet. Serve with a sprinkle of parsley and red pepper flakes to taste.
FAQs:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking to avoid excess water in the skillet.
What type of sausage works best for this recipe?
Smoked sausage is recommended for its rich flavor, but you can also use other types like andouille, chorizo, or kielbasa for a different taste.
How can I make this dish spicier?
To add more heat, increase the amount of red pepper flakes or add a diced jalapeño when cooking the vegetables. You can also use a spicier sausage.
Is it possible to substitute the vegetables?
Absolutely! Feel free to substitute with other vegetables like broccoli, snap peas, or mushrooms, depending on your preference or what you have available.
Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare this dish ahead of time. Store it in an airtight container in the refrigerator for up to 3 days, and reheat it in a skillet over medium heat.
What can I serve with this shrimp and sausage veggie skillet?
This dish pairs well with rice, quinoa, or a simple side salad. You can also serve it with crusty bread to soak up the flavorful juices.
Shrimp and Sausage Veggie Skillet
Ingredients
- 1 lb. shrimp peeled and deveined
- 1 Tbsp. olive oil
- 3 tsp. minced garlic
- 1 tsp. onion powder
- 1 tsp. paprika
- Salt and pepper to taste
- Red pepper flakes to taste
- ½ lb. smoked sausage sliced
- 1 Tbsp. olive oil
- 1 ¼ cups red bell pepper diced
- 1 cup asparagus cut into pieces
- 2 cups zucchini diced
- 2 Tbsp. chicken broth
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and shrimp.
- Sprinkle in the paprika, onion powder, salt, and pepper. Sauté until the shrimp are browned and cooked through. Remove and set aside.
- In the same skillet, add the sliced sausage and sauté until browned. Remove and set aside with the shrimp.
- Lower the heat to medium, add the other tablespoon of olive oil, and toss in the diced bell pepper, asparagus, and zucchini.
- Season with salt and pepper, then pour in the chicken broth. Cover and sauté until the veggies start to become tender.
- Stir the shrimp and sausage back into the skillet. Serve topped with parsley and red pepper flakes to taste.
